- Prep Time:5m
- Cook Time:25m
- Total Time:30m
- Serves: 2
- Yield: About 2 cups
Ingredients
To cook the potatoes
- 340 g (12 oz) potatoes, peeled and chopped
- 1 bay leaf
- 1/2 tsp. red chilli powder
- 1/8 tsp. garlic powder
- water, enough to immerse the potatoes in
- Salt, to taste
To bake the potatoes
- 1 tbsp. vegetable oil
- 1 tsp. bayou black seasoning (substitute with any cajun seasoning)
- 1/8 tsp. garlic powder
- a pinch of fried red chilli flakes
For the sauce
- 1/2 c mayonnaise (substitute with vegan mayo)
- 1/2 tsp. bayou black seasoning (substitute with any cajun seasoning)
- 1/4 tsp. garlic powder
- a pinch of salt, to taste
- a pinch of fried red chilli flakes
Instructions
Boil the potatoes
- Place the chopped potatoes in a microwave-safe bowl and pour water just enough to completely immerse it. Add a bay leaf, red chilli powder, garlic powder and a bit of salt and microwave until a fork or a tooth-pick goes through without any effort.
- Once the potatoes are cooked, drain the water and discard bay leaf. Run through cold water to prevent over cooking as it sits.
Now we bake!
- Preheat oven to 425°F/220°C. Line a medium baking tray with foil.
- Toss the drained and cooked potatoes in vegetable oil, cajun seasoning, garlic powder and a pinch of fried red chilli flakes and salt. Make sure the potatoes are compeltely coated in the spice mix and oil.
- Place on the baking sheet, spaced apart and bake at 425°F/220°C for 20 minutes.
- Serve hot with the garlic sauce below!
Make the sauce
- Simply combine all the ingredients listed under Sauce in a small bowl. Dunk the potatoes generously and enjoy!
